BEEF STEW IN TOMATO SAUCE
Leftover beef stewed in rich tomato sauce
Italian cookery has come up with lots of ways to enjoy boiled meats, and also with various ways of ‘recycling’ boiled meat into incredibly tasty dishes. This is one of the best recipes to reuse boiled beef and give it a second lease of life!
Tasty and uncomplicated, it will make your leftovers go the extra mile just by adding a couple of staple kitchen ingredients… and it is also very versatile, as it works well with any kind of meat.
As rich meat broth is usually made for big gathering feasts, it is easy to see how this easy and protein rich recipe is often associated with after-party [and hangover 😅] comfort food.
A little history
This is a typically Roman recipe which belongs to the cucina povera – that collection of traditional cooking techniques and recipes that originated from Italy's rural peasant populations.
The origin of its name has been lost in time, but the curious name of Picchiapò, literally means “beat up a little”.
The recipe became very popular in ‘wine and kitchen’ all over Rome at the beginning on 1900s, and it is slowly being forgotten by the newest generations. It goes without saying - Please, bring on the nonnas!!
INGREDIENTS👇🏻
• 500g | 17.6oz beef shoulder
• 400g | 14.11oz peeled tomatoes
• 1 onion
• 300ml | 10.14fl. oz rich meat broth
• 40ml | 1.4fl. oz white wine
• sea salt
• extra virgin olive oil
• black pepper
• chopped parsley for decoration
The recipe step by step
Crash the tomatoes by hand, chop boiled beef and slice the onion thinly
Sizzle onions in extra virgin olive oil before adding white wine and reduce it
Add tomatoes, chopped beef, salt and pepper and stir thoroughly
Cover with rich meat broth and cook for 25-30 mins, lid on
Stir and cook until reduced to a thick sauce 6. Plate, decorate with chopped parsley, and enjoy! 😋
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